After a very successful first BIAB Brew (a Brewdog Dead Pony Club clone), I thought I would try something a bit simpler to allow me to develop an understanding of what each ingredient is actually contributing to my beer.
Brew two is therefore a Citra APA SMASH recipe.
Unfortunately I had a bit of a disaster during the mash and think I may have wrecked my batch. I am using a Buffalo boiler controlled by a plug thermometer.
All was going well until I removed the thermometer probe to add grain. Obviously (now I know!) when i removed the temp probe it dropped to air temperature and therefore started heating up the boiler as I carefully measured out and added my malt. The result was an initial mash temp of 73oC, way over my set and held strike temp of 67oC. As soon as I realised this I tried to cool things down quickly but it took about 25mins to get down to a mash temp of around 67oC.
Fearing the worst, I kept going.
All seemed to go well after this mishap and I managed to hit my target OG of 1.055 bang on. Result, I thought all my panic was misplaced.
Using a starter yeast, I got a very quick and vigorous fermentation. All good, so I thought.
Unfortunately, after 14days I am stuck at a final gravity of 1.020. I am pretty sure fermentation is now complete.
Having done a bit of research I suspect I have killed enzymes in the malt and am lacking conversion. Less sugar? Does this sound likely? More importantly is there anything I can do to rescue? I presume I cant bottle a beer with an FG at 1.020?
The brew is to be shared at Christmas so if it is knackered then better to ditch it and start again rather than bottle and hope.
I figure though if there is a rescue then someone here will know.
Cheers for any assistance.
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Post #2 made 9 years ago
You can bottle the beer at 1.020 if the fermentation is complete (ie readings on three consecutive days read the same). You've most likely had a high mash temp which has left you with some longer chain sugars that haven't (and won't) ferment, but all is not lost!! It will probably taste on the sweeter side and be fuller bodied as a result, but I am pretty sure it will still be beer and perfectly drinkable. Have you tasted the wort from your samples?
You still have time to brew another batch, so you might as well bottle what you have and see what it is like carbonated.
You still have time to brew another batch, so you might as well bottle what you have and see what it is like carbonated.
Post #3 made 9 years ago
No need to ditch it as it most likely will taste good and have the essence of the notes and flavors you were seeking (albeit not quite the same). Some brewers do what you did on purpose to brew low alcohol beers with minimal loss of flavor. If my calculator is correct you have 4.59% ABV, which is more than Coors Light (4.2%) and near Heineken (5%).
Bottle it, drink it., enjoy it and make another batch for xmas and compare the two.
Bottle it, drink it., enjoy it and make another batch for xmas and compare the two.
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Second BIAB, think I've blown this one
Post #4 made 9 years ago
With a mash temp of around 73 degrees a final gravity of 1.020 wouldn't be unexpected. Basically the higher mash temp means that less of the long starch strains are broken down into simple sugars that are easily consumed by yeast and more long chains are left. This doesn't mean that the beer will be sweeter but that it will have a fuller, thicker body and mouthfeel.
How does it taste out of the fermenter? If it tastes good you can bottle and it will be fine, just a bit different from her beer you set out to make.
If you want it to finish lower then you could try a few different things. Add some highly attenuating yeast like champagne yeast. It shouldn't have a big impact on the overall flavour of the beer but might get it down a few more points or if you are feeling experimental you could add some brettanomyces. This will take longer and change the character of the beer by adding some funk but will definitely get the final gravity down as it will eat some of those longer strains.
It's not ruined, it's just a different beer than what you set out to make!
How does it taste out of the fermenter? If it tastes good you can bottle and it will be fine, just a bit different from her beer you set out to make.
If you want it to finish lower then you could try a few different things. Add some highly attenuating yeast like champagne yeast. It shouldn't have a big impact on the overall flavour of the beer but might get it down a few more points or if you are feeling experimental you could add some brettanomyces. This will take longer and change the character of the beer by adding some funk but will definitely get the final gravity down as it will eat some of those longer strains.
It's not ruined, it's just a different beer than what you set out to make!
Second BIAB, think I've blown this one
Post #5 made 9 years ago
Thanks for the reassurance. Beer tastes ok out of fermenter. Seems a bit sweet, bitterness of hops not getting through too much, but I am not sure that is not just because I am expecting it to be too sweet. It certainly doesn't have any off flavours and will probably taste quite fresh with carbonation.
Anyway, it appears that I get to bottle this batch and have a valid excuse to get another batch on before Christmas. Twice as much beer. Win/Win.
Sent from my iPad using Tapatalk
Anyway, it appears that I get to bottle this batch and have a valid excuse to get another batch on before Christmas. Twice as much beer. Win/Win.
Sent from my iPad using Tapatalk
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- BME Brewer From Great Britain
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Second BIAB, think I've blown this one
Post #6 made 9 years ago
Absolutely! Learn by doing! High mash temps can be great for low alcohol styles like English milds. Carbonation will also give the beer a drier feel.
Post #7 made 9 years ago
Brewing: Where even the mistakes taste good!
---Todd
---Todd
WWBBD?
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- SVA Brewer With Over 100 Brews From United States of America
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Post #8 made 9 years ago
LOL haven't heard about this one :Dthughes wrote:Brewing: Where even the mistakes taste good!
---Todd
anyway, my second brewing (out of the total of 3) got horrible anyway and it was a mistake where it didn't taste good at all. :D I even felt strange as I couldn't perform normally in bed (I guess because of it) so that was the first time when I used a cialis coupon that I had.
Last edited by Ameatte on 08 Mar 2017, 02:12, edited 4 times in total.
Post #9 made 9 years ago
Very true more often than notthughes wrote:Brewing: Where even the mistakes taste good!
.Another thing to note is that hydrometers are pretty dodgy. I did some test on six of them recently and it was a bit frightening at how much the results varied on the same wort at different gravities. I have it on some spreadsheet here somewhere but can't find it atm.
The same goes with thermometers so always try and rely on more than one instrument. As said above, all will be fine though by the sounds of things
Last edited by PistolPatch on 19 Nov 2016, 18:17, edited 1 time in total.
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